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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Creamy Lemon Orzo with Peas and Shrimp Recipe

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This recipe for Creamy Lemon Orzo with Peas and Shrimp is from Ruth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbs olive oil
1 1/2 c chopped yellow onion
2 tbs chopped fresh thyme
6 minced garlic cloves
1 c uncooked orzo
1/3 c dry white wine
3 1/2 c unsalted chicken stock, divided
1/2 tsp kosher salt
1 c frozen green peas
1 tbs grated lemon rind
1 lb medium shrimp, peeled and deveined
2 tsp fresh lemon juice
1/2 tsp freshly ground black pepper
1 oz cream cheese
1 tbs chopped fresh chives
Directions:
Directions:
1. Heaqt oil in large Dutch over over medium high.
2. Add onion, thyme, and garlic; cook 5 min or until onion is tender and translucent, stirring often.
3, Add orzo; cook 2 min or until lightly toasted, stirring to coat.
4. Add wine; bring to a boil. Cook 2 min or until liquid almost evaporates.
5. Add 2 c stock and salt to pan; bring to a boil over high. Reduce heat and simmer 15 min, stirring occasionally.
6. Add remaining 1 1/2 c stock; peas, rind, and shrimp. Cook 5 min or until shrimp are done.
7. Stir in juice, pepper, and cream cheese. Garnish with chives.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
We apply risotto cooking method to pasta instead of rice for an easy, comforting dish. It also saves time: just 15 min compared to the 20-30 min required for risotto.

Serve with CARMELIZED BABY CARROTS.

 

 

 

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